Cabbage and Fried Dace

Ingredients

• 400 g cabbage, chopped (see Notes)
• 184 g Fried Dace with Salted Black Beans (one can)
• 15-20 g garlic, minced (about 4 cloves)
• 15-20 g ginger, minced
• 6 dried chilies, halved (see Notes)
• 1 tbs cooking oil
• 1 tsp soy sauce
• 1 tbs oyster sauce
• 1 tsp chicken seasoning
• 1 tsp white pepper

Directions

1. Prep Fish: Open the can, remove filets and beans, reserve the oil. Remove the spine if desired, then pull filets into small pieces.
2. Prep Aromatics: Mince garlic and ginger. Halve chilies and remove seeds if preferred.
3. Heat Wok: Heat the wok on high until smoking. Add the reserved dace oil plus 1 tbs additional oil.
4. Stir-Fry Aromatics: Add ginger, garlic, and chilies; cook until fragrant.
5. Cook Cabbage: Add cabbage, toss to coat, then add chicken seasoning and white pepper. Cover and cook 2-3 minutes, stirring occasionally.
6. Add Fish: Add dace and black beans, stir well, then add oyster sauce and cook until the fish softens slightly.
7. Serve: Transfer to a serving dish and serve with steamed rice.

Chef's Notes

• You can use any type of cabbage - green, bok choy, Napa, savoy, red cabbage, or even kale. Mixing varieties works well as long as everything is cut to a similar size.
• For less spice, trim the chilies and remove the seeds. For no heat at all, simply omit the chilies.